Egg and Rice Stir Fry
Egg + Rice Stir Fry
This is a go to of mine for years. If making for lunch I’ll use leftover brown rice or you can keep frozen or shelf-stable microwavable brown rices on hand for a fast option. If you want to make this lower-carb then swap in miracle rice, cauliflower rice or just more veggies.
Ingredients
- 1/2- 3/4 cup cooked brown rice
- 1 whole egg
- 1/3 cup egg whites
- 1/3 cup bell pepper chopped
- 1 cup baby spinach Other veggies ie: broccoli, water chestnuts, carrots, oyster mushrooms, etc.
- 2 scallions sliced, green part only
- 2 tsp coconut oil
- 1-2 tbsp soy sauce, tamari or braggs/coconut aminos
- 1 tbsp crushed peanuts
- Shredded carrots for topping
Instructions
- In a pan over medium heat add coconut oil, bell pepper, spinach + any other veggies and scallions and sauté 2 minutes. Add in brown rice + soy sauce or alternative and stir fry 2 minutes. Remove from pan. Whisk egg + egg whites in a bowl, pour eggs into same pan over medium heat. Scramble eggs until cooked then add back in rice + veggie mixture and stir together. Plate in a bowl + top with crushed peanuts + shredded carrots.
Notes
*Health tip: Soy sauce is fine if you are OK with soy, wheat and gluten. Tamari is a gluten free soy sauce option. Braggs aminos are another gluten free soy-based option. Coconut aminos is the only option that is both gluten + soy free
